RECIPE OF THE WEEK: Baked Potato Skins With Bacon and Spring Onions

Whether you're hosting family for the holidays or inviting friends over for the big game, food figures to feature prominently when welcoming people into your home. Entrées may garner a lot of the culinary glory, but appetizers can start a gathering off with a bang.

There's no shortage of appetizer options when planning a menu for a gathering at home. But it's important to consider potential food allergies before settling on the menu. It's generally best to avoid foods with nuts, and shellfish also might be off-limits for many guests. Potatoes are a popular comfort food that also can be incorporated into the pre-meal menu. With that in mind, hosts can consider this Lines+Angles recipe for Baked Potato Skins With Bacon and Spring Onions.

INGREDIENTS: (Makes 4 Servings)

6 large russet potatoes, scrubbed

Vegetable oil

4 finely chopped strips of bacon

4 chopped spring onions

8 oz. grated cheddar cheese

DIRECTIONS:

Heat the oven to 400°F.

Rub the potatoes with a little oil and bake in the oven for one hour or until soft and tender.

While the potatoes are cooking, gently fry the bacon in a little oil until lightly browned.

Cut the potatoes in half, scoop out the flesh and brush the insides of the skins with a little oil. Place the potato skins on a baking sheet and add the bacon, spring onions and cheese.

Bake in the oven for 10 to 15 minutes and serve immediately.